Apple pie filling is a classic component of one of the most beloved desserts. This rich, spiced mixture features tender apples coated in a glossy, sweet sauce that brings warmth and comfort to any pie crust. It’s perfect for traditional pies, crisps, turnovers, or even as a topping for pancakes and ice cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

apples (firm varieties like Granny Smith or Honeycrisp)granulated sugarsaltground cinnamonnutmeglemon juicecornstarchwaterunsalted butter

directions

Peel, core, and slice the apples into thin, even slices.

In a large bowl, toss the sliced apples with lemon juice to prevent browning.

In a saucepan over medium heat, combine the sugars, cinnamon, nutmeg, salt, and cornstarch.

Slowly whisk in the water until smooth and bring to a simmer, stirring frequently.

Once the mixture thickens into a glossy sauce, add the apples and stir to coat evenly.

Simmer the apples in the sauce for 10-15 minutes, or until just tender but not mushy.

Remove from heat and stir in the butter until melted and incorporated.

Allow the filling to cool slightly before using or store for later use.

Servings and timing

This recipe yields enough filling for one 9-inch pie or about 4 cups.Preparation time: 15 minutesCooking time: 15-20 minutesTotal time: 30-35 minutes

Variations

Add a splash of vanilla extract for added depth of flavor.

Use brown sugar in place of granulated sugar for a richer, caramel-like taste.

Stir in raisins or chopped nuts for added texture.

Add a pinch of ground cloves or allspice for extra spice complexity.

Use a sugar substitute for a lower-sugar option.

storage/reheating

Store cooled apple pie filling in an airtight container in the refrigerator for up to 5 days.Freeze in freezer-safe bags or containers for up to 3 months.Thaw in the fridge overnight and reheat gently on the stovetop if needed before using.

FAQs

What type of apples are best for pie filling?

Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and provide a nice balance to the sweetness.

Can I use pre-sliced apples?

Yes, but ensure they are fresh and not overly soft or pre-sweetened.

Why use cornstarch instead of flour?

Cornstarch creates a clear, glossy filling without the cloudy appearance flour can cause.

Can I make this ahead of time?

Absolutely! It stores well in the fridge or freezer, making it great for prep ahead of baking.

How do I know when the apples are done?

They should be tender when pierced with a fork but not falling apart.

Can I can this apple pie filling?

Yes, but be sure to follow safe canning guidelines and use Clear Jel instead of cornstarch.

Is this filling suitable for other desserts?

Yes! It’s perfect for crisps, cobblers, hand pies, and as a topping for oatmeal or waffles.

Do I need to cook the filling before putting it in a pie?

Cooking the filling ensures it’s thick and flavorful, avoiding a watery pie.

Can I use this filling with store-bought crust?

Definitely, it works well with both homemade and store-bought pie crusts.

Does it need to cool before using?

Yes, letting it cool slightly helps it set and keeps your crust from getting soggy.

Conclusion

Homemade apple pie filling is a versatile and delicious staple that elevates any dessert. With its warm spices, sweet-tart flavor, and tender apples, it’s the perfect component to have on hand for cozy, comforting treats. Make a batch today and enjoy the rich taste of homemade goodness anytime.